Menu
Baby Arugula Salad
with dried Figs, Duck Prosciutto
and shaved Parmigiano Reggiano
Seared Sea Scallops
with Lemon Saffron Asparagus Risotto
with roasted Red Pepper Coulis
garnished with Hackleback Caviar
and candied Lemon Zest
Poached Apricots
with Mascarpone Cream,
drizzled with Raspberry Sauce
and toasted Almonds
Roasted Red and Golden Beet Salad
with warm herbed Goat Cheese,
caramelized Red Onions, toasted Almonds
and Tarragon Vinaigrette
Seared Australian Rack of Lamb
with Haricot Verts
and fresh Figs
Mousse au Chocolat
with Pirouette Wafers
and homemade Whipped Cream
Sea Scallops Crudo
served with a Cherry Tomato Salad
with Lemon-Lime Cilantro Vinaigrette
garnished with Hackleback Caviar
Seared Alaskan Halibut
served over Stir-Fry Vegetables,
Basmati Rice and Beurre Rouge
Panna Cotta
with Balsamic Strawberries
Garden Rose Petal with Osetra Caviar
and Créme Fraiche
Sliced Kobe Beef Tenderloin
served with aged Port Wine Reduction
with Porcini Mushrooms
over Black Truffle Mashed Potatoes
and seasonal Baby Vegetables
Warm Molten Chocolate Cake
with Créme Anglaise
Teriyaki marinated Ahi Tuna
served in a Cucumber Cup
with Yellow Bell Peppers
and Micro Greens
Herb Pork Tenderloin
with Mango Salsa
Shanghai Red Curry Duck Salad
with Pineapple and Cashews
served with Won Ton crisp
Caramelized Onion and Fig Tart
Hors D'oeuvres
Menu
Tropical Fruit Soup
with Ginger
Seared Shrimp
served with Avocado and Jicama Cocktail
and Mango-Chipotle Pepper Vinaigrette
Fried Bananas
with Sugar and Rum
served over Vanilla Bean Ice Cream
Wild Mushroom Bisque
scented with White Truffle Oil
and Crème Fraiche
Organic Grilled Vegetable Plate
with sautéed Baby Spinach
and Buffalo Mozzarella Cheese
Lavender Crème-Caramel Tart
Prosciutto Ham, Brie Cheese
and Quail Egg
on toasted Brioche
Alaskan King Crab Salad
with Fennel, Red Pepper,
Celery and Chives
Fresh seasonal Berry Compote
with Honey Crème Fraiche
and Mint on Challah French Toast
Chocolate Truffle Torte
Savories/Sweets
Summer Citrus Salad
with Red Belgium Endive,
Micro Greens and candied Walnuts,
Raspberry Vinaigrette
Tuscan-Style Veal Chop
with Artichokes, Radicchio,
toasted Pine Nuts
and Roasted Fingerling Potatoes
Organic Green Tea Crème Brûlée
with Caramel Nest
and Organic Grapes
East and West Coast Oysters
with Grilled Lemon
and a glass of chilled Champagne
Grilled Hawaiian Monchong
Hearts of palm, tomatoes, black beans
and Lemongrass Broth
Passion Fruit and
Chocolate Ganache Tart
